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Adding weetabix to a stout

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  • 09-03-2013 10:22pm
    #1
    antodeco
    Registered Users, Subscribers Posts: 13,491 ✭✭✭✭


    Hi all,
    I am making a stout from a kit (muntons imperial gold) and after a bit of research it seems there is a benefit of adding weetabix? Few people have said it makes it creamier. Is this the case? Would I just put two weetabix in at the very start of the brew?

    Thanks!


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    #2
    Martyn1989
    Closed Accounts Posts: 1,561 ✭✭✭Martyn1989


    Man up and have a third ;)


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    #3
    irish_goat
    Moderators, Recreation & Hobbies Moderators Posts: 5,787 Mod ✭✭✭✭irish_goat


    antodeco wrote: »
    Hi all,
    I am making a stout from a kit (muntons imperial gold) and after a bit of research it seems there is a benefit of adding weetabix? Few people have said it makes it creamier. Is this the case? Would I just put two weetabix in at the very start of the brew?

    Thanks!

    Wheat would need to be mashed. Wheetabix is just wheat + sugar + salt so you would get the same results from using wheat DME.


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    #4
    evolving_doors
    Closed Accounts Posts: 11,812 ✭✭✭✭evolving_doors


    irish_goat wrote: »

    Wheat would need to be mashed. Wheetabix is just wheat + sugar + salt so you would get the same results from using wheat DME.

    Is salt not an inhibitor to yeast ? Remember this from bread making though!


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    #5
    oblivious
    Registered Users Posts: 4,381 ✭✭✭oblivious


    Armelodie wrote: »
    Is salt not an inhibitor to yeast ? Remember this from bread making though!

    Yes, it would be diluted out in the full beer


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    #6
    antodeco
    Registered Users, Subscribers Posts: 13,491 ✭✭✭✭antodeco


    Thanks for the replies. So should I steer clear of adding any weetabix?


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    #7
    howamidifferent
    Registered Users Posts: 1,819 ✭✭✭howamidifferent


    I'm intruiged! :)


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    #8
    joctcl
    Registered Users Posts: 70 ✭✭joctcl


    antodeco wrote: »
    Thanks for the replies. So should I steer clear of adding any weetabix?

    Of all the things you can add to beer, this doesn't even figure on my list


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    #9
    Paz-CCFC
    Registered Users Posts: 1,527 ✭✭✭Paz-CCFC


    I don't mean to be hijacking your thread AD (if you want me to delete this comment, no bother), but it's a similar kinda question.

    Instead of using flaked oats, could you just use porridge? Is there much of a difference? It looks the same and after I used it last time, before I threw it out, I took a taste and it tasted the same as normal porridge, too.


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    #10
    Martyn1989
    Closed Accounts Posts: 1,561 ✭✭✭Martyn1989


    Paz-CCFC wrote: »
    I don't mean to be hijacking your thread AD (if you want me to delete this comment, no bother), but it's a similar kinda question.

    Instead of using flaked oats, could you just use porridge? Is there much of a difference? It looks the same and after I used it last time, before I threw it out, I took a taste and it tasted the same as normal porridge, too.
    Yeh regular rolled oats are fine


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    #11
    sharingan
    Registered Users Posts: 911 ✭✭✭sharingan


    Martyn1989 wrote: »
    Yeh regular rolled oats are fine

    Rolled or flaked oats?


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    #12
    NewDirection
    Registered Users Posts: 223 ✭✭NewDirection


    How much oats would you add?

    I was thinking of adding around 300g to a 19lt batch. Too much / too little?


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    #13
    Martyn1989
    Closed Accounts Posts: 1,561 ✭✭✭Martyn1989


    sharingan wrote: »

    Rolled or flaked oats?
    Same thing as far as I know


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    #14
    sharingan
    Registered Users Posts: 911 ✭✭✭sharingan


    Martyn1989 wrote: »
    Same thing as far as I know

    I think there is a gelatinisation process in some forms of oats, that is relevant for beer making.

    From what I have researched, Oats should only represent about 10% of the grist. For a 5Kg grain bill, I have thrown in around 500g of oats.


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